dice up onions carrots celery n a couple of large potatoes...throw into a slow cooker/crock pot.....brown/fry roast in a bit of oil in a pan on the stove..brown all sides.....(couple minutes on each side)...then put ontop of the onions carrots celery n potatoes...add salt/pepper....cup water....i also add some HP Sauce (A1 sauce in the USA) ..put lid on, turn crockpot to low and cook 8-10hrs* VOILA! DONE¬! ONE POT WONDER!...... NEVER FAILS* meat will be cooked n tender as will veggies :)

I have a no fail recipe. I use a Tuscan Oven, which is a clay roaster with a lid. The Tuscan oven is made out of terra cotta and is soaked in water before use. It is put, with food in it, in a cold oven so the pot heats up as the oven does, to prevent cracking. The water in the terra cotta turns into steam when it heats up, thereby making anything cooked in it, very juicy.

However, I have made the exact same recipe in a regular metal covered roasting pan.

Cover Pot Roast and vegetables. Leave to cook for about three hours, until the meat falls apart. The juices from the meat and veggies will create liquid in the roasting pan so the meal will not dry out.

It sounds like your meal did not get fully cooked due to one of two things: Either the oven temperature was not hot enough or you did not have the dish covered with a lid, because otherwise, that meal should have been cooked after three hours for a three pound pot roast.

First, get a probe thermometer. I roast eye of round to 128° and let it cool before slicing thin for rare roast beef. A pot roast can go to 205°, and cooks best in a 250° oven. It will cook faster in a 325° oven, but won't be as tender. You can roast root veggies on a sheet pan in the same oven with the roast, but pull them as soon as they are tender. Buy a pack of roast beef gravy mix and prepare per package directions. Assemble the meat and veggies in a bowl, and reheat everything with boiling hot gravy.

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The "super simplest" is just to brown the meat, add water, and simmer for an hour or two. But that would be incredibly bland, so I after I brown the meat, I add a little bit of red wine, minced garlic, and onion, then add other vegetables near the end of cooking time. I pepper it early on, but I don't put salt on until it is served.)

Sometimes I put all the vegetables in near the beginning of cooking, as put them (and the juices) in the blender, making a great "gravy", then serve the meat with the gravy over noodles. It's almost impossible to make a bad pot roast ANY way you cook it. The foil, onion soup (and maybe mushrooms) makes a very good no-fuss, no mess pot roast.

You did not tell us WHY the recipe failed. Is the oven working properly, Were the potatoes and carrots over or under cooked, could you have cooked the roast more time, did you add any liquid to the first baking time or second cooking time, or was the roast frozen when you started cooking it or was it completely thawed out?

I don’t know why it failed. The only theory I have is that I’m just a loser who can’t do anything but disappoint my husband on a daily basis. I cooked in the oven the day before and it seemed to be working fine